Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability.
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2022
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The bioaccessibility and the bioavailability of iron complexed to peptides (active) in microparticles forms con-
tained in dry beverages formulations were evaluated. The peptide-iron complexes microparticles were obtained
by spray drying and added in three dry formulations (tangerine, strawberry, and chocolate flavors). The peptides
isolated by iron ion affinity (IMAC-Fe III) had their biological activity predicted by BIOPEP® database and were
evaluated by molecular coupling. The bioaccessibility was evaluated by solubility and dialysability and the
bioavalability was assessed by Caco-2 cellular model. The proportion 10:1 of peptide-iron complexes presented
higher rates of bioaccessibility (49%) and bioavailability (56%). The microparticle with peptide-iron complex
showed greater solubility after digestion (39.1%), bioaccessibility (19.8%), and bioavailability (34.8%) than the
ferrous sulfate salt (control) for the three assays (10.2%; 12.9%; 9.7%, respectively). Tangerine and strawberry
formulations contributed to the iron absorption according to the results of bioaccessibility (36.2%, 30.0%
respectively) and bioavailability (80.5%, 84.1%, respectively). The results showed that iron peptide complexa-
tion and microencapsulation process improve the bioaccessibility and bioavailability when incorporated into
formulations.
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Dialyzability, Molecular coupling
Citação
GAIGHER, B. et al. Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability. Current Research in Food Science, v. 5, p. 687–697, 2022. Disponível em: <https://www.sciencedirect.com/science/article/pii/S2665927122000491>. Acesso em: 11 out. 2022.